Maple Cinnamon Pinwheels Recipes

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CINNAMON PINWHEELS



Cinnamon Pinwheels image

Flaky pie crust is rolled with a generous dose of butter and cinnamon sugar to make the best cinnamon pinwheel cookies!

Provided by Barefoot In The Pines

Categories     Holiday Baking

Time 1h45m

Number Of Ingredients 7

1/4 cup of granulated sugar
1 heaping tablespoon of ground cinnamon
1 1/2 cups all purpose flour
3/4 cup (1 1/2 sticks) of unsalted butter, very cold and cut into cubes
1/2 teaspoon salt
5 tablespoons of ice water
2 tablespoons of unsalted butter, melted

Steps:

  • Combine the granulated sugar and the cinnamon in a small dish and set aside.
  • To make the pie crust: In the bowl of a food processor, add the flour and salt. Pulse a few times to combine.
  • Add in cold, cubed butter and pulse until the mixture looks like coarse sand.
  • Alternatively, you can cut the butter into the flour with your fingertips or a pastry cutter if you don't have a food processor. You'll need to work quickly so the butter doesn't melt.
  • Drizzle in the water and pulse until the mixture starts to form clumps.
  • Add more water a tablespoon at a time if the mixture looks too dry and won't clump together when squeezed in your hand.
  • Once mixed, pour the pie dough onto a piece of plastic wrap.
  • Quickly and gently press the dough together into a rectangle. Do not work the dough too much, or the crust will be tough.
  • Wrap in the plastic and chill in the fridge for one hour.
  • Preheat the oven to 375° and adjust your oven rack to the middle height position in your oven (I have 8 shelves, so I put my rack on the 4th shelf up from the bottom).
  • Rolling and Shaping the Cookies: once the dough has chilled, cut the dough in half and roll out to about 1/4" thick.
  • Make a rectangle about two times wider than it is tall.
  • Feel free to trim the edges of your rectangle to make them all neater if you desire.
  • Pour 1 tablespoon of melted butter onto your rolled out dough.
  • Using a pastry brush, spread the melted butter over the dough until it's evenly coated.
  • Sprinkle on a generous 2 tablespoons of the cinnamon sugar mixture.
  • Starting from the bottom edge of the rectangle, roll up the pinwheels tightly until you have a nice even log.
  • Trim off the ends and cut into 1" slices.
  • Place the slices onto a parchment paper lined cookie sheet, cinnamon swirl side facing up.
  • Repeat the rolling, filling, and slicing process with your second half of dough.
  • If you have extra cinnamon sugar left over--that's ok! You can use it to sprinkle over the tops of the cookies before baking!
  • If the dough is really soft, pop it in the fridge for 30 minutes to firm up.
  • Bake in a 375° oven for 15-18 minutes, until the sides are puffed, and the bottom edge is lightly golden brown.

Nutrition Facts : Calories 53 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 2 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 49 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

CINNAMON PINWHEELS



Cinnamon Pinwheels image

Provided by Food Network Kitchen

Time 5h

Yield about 36 cookies

Number Of Ingredients 12

2 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
2/3 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon extract (optional)
1 teaspoon unsweetened cocoa powder
3/4 teaspoon red food coloring
1 teaspoon ground cinnamon
1 tablespoon sanding sugar (clear or red), plus more for coating

Steps:

  • Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the egg and vanilla until incorporated. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Remove half of the dough and wrap in plastic wrap. Add the cinnamon extract, cocoa powder and food coloring to the remaining dough and beat until incorporated; wrap in plastic wrap. Refrigerate both pieces of dough until firm, about 1 hour.
  • Dust the dough with flour and roll out each piece on parchment paper into a 10-by-11-inch rectangle. Flip the red dough on top of the plain dough; remove the top piece of parchment and trim the edges. Sprinkle the ground cinnamon and sanding sugar on top. Starting from a short end, tightly roll up the dough, using the parchment to help; roll the log in sanding sugar. Wrap in plastic wrap and refrigerate until firm, at least 3 hours or overnight.
  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Slice the log crosswise 1/4 inch thick; arrange the slices about 1 1/2 inches apart on the baking sheets. Bake, switching the position of the pans halfway through, until slightly puffed and lightly golden on the bottom, 12 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool.

CINNAMON PINWHEELS



Cinnamon Pinwheels image

This simple recipe leverages our never-fail pie crust to create a delicate, sweet pastry. If you ever find yourself with extra pie dough from another recipe, you can roll it out, brush with melted butter, sprinkle with cinnamon sugar, and bake on a small sheet along with your other dish to get a handful of these delicious cookies. Reuse, reduce, and enjoy!

Yield Yields about 4 dozen cookies

Number Of Ingredients 11

2 cups all-purpose flour 1 teaspoon salt ⅔ cup vegetable shortening 8 to 10 tablespoons ice cold water 4 tablespoons butter ½ cup sugar 1 ½ tablespoons cinnamon flour (as needed) 2 tablespoons reserved melted butter Heaping ¼ cup of reserved cinnamon-sugar
2 cups all-purpose flour
1 teaspoon salt
⅔ cup vegetable shortening
8 to 10 tablespoons ice cold water
4 tablespoons butter
½ cup sugar
1 ½ tablespoons cinnamon
flour (as needed)
2 tablespoons reserved melted butter
Heaping ¼ cup of reserved cinnamon-sugar

Steps:

  • Measure flour into a large bowl. Add the salt and shortening. Using two dull butter knives or a pastry blender, blend the flour, salt and shortening until the shortening is the size of peas. Fill a wide-mouthed glass with ice. Add water to the top. Measure or pour the ice cold water into the flour mixture. Using a spatula or your hands, mix the water into the flour to form a large ball of dough. You may need to add an extra tablespoon of water if you have excess flour. If you added too much water, add additional flour until the dough is well formed but not too sticky. Handle and mix the dough as little as possible. Separate dough into two equal pieces and wrap the pieces separately in wax paper and put them in the freezer for 10 minutes or the refrigerator for 20 minutes. Preheat oven to 350°F. Line two baking sheets with parchment paper. Melt butter and reserve. In a small bowl or measuring cup, whisk together sugar and cinnamon to combine. Set aside. On a well floured surface, roll out one piece of chilled dough into a rectangular shape about 12' by 8'. Using a pastry brush, brush melted butter evenly over the pastry. Sprinkle half of the reserved cinnamon-sugar over the melted butter and spread out evenly with a spatula. Roll up the dough along the short side so that you have a 12' long jellyroll. Using a pastry knife, cut roll into 1/2' pieces. Place pieces onto a prepared baking sheet. Repeat with second piece of dough, using remaining butter and cinnamon-sugar. Bake at 350°F until rolls have turns golden brown, about 40 min. If using two oven racks, switch position of the baking sheets after 20 min. Remove from oven and let cool for 15 min. Transfer to a serving plate and sever warm or let cool until room temperature.

MINI MAPLE CINNAMON ROLLS



Mini Maple Cinnamon Rolls image

Maple syrup sweetens these lovely little cinnamon buns. I make the dough in my bread machine before popping the rolls in the oven. My husband prefers them warm. -Juanita Carlsen, North Bend, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 2 dozen.

Number Of Ingredients 17

2/3 cup whole milk
1/3 cup maple syrup
1/3 cup butter, softened
1 large egg
3/4 teaspoon salt
3 cups bread flour
1 package (1/4 ounce) active dry yeast
TOPPING:
1/2 cup packed brown sugar
2 tablespoons bread flour
4 teaspoons ground cinnamon
6 tablespoons cold butter
MAPLE ICING:
1 cup confectioners' sugar
3 tablespoons butter, melted
3 tablespoons maple syrup
1 to 2 teaspoons whole milk

Steps:

  • In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or bread flour if needed)., When the cycle is completed, turn dough onto a lightly floured surface. Roll into two 12x7-in. rectangles. In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle half over each rectangle. Roll up jelly-roll style, starting from a long side; pinch seam to seal. , Cut each roll into 12 slices. Place cut side down in one greased 13x9-in. baking pan. Cover and let rise in a warm place until doubled, about 20 minutes., Bake at 375° until golden brown, 20-25 minutes. Cool on a wire rack for 5 minutes. Meanwhile, in a small bowl, combine the confectioners' sugar, butter, syrup and enough milk to achieve desired consistency. Spread over warm rolls.

Nutrition Facts : Calories 176 calories, Fat 7g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 152mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

MAPLE CINNAMON PINWHEELS



Maple Cinnamon Pinwheels image

These swirly twirls of perfection combine three of my favorite things in a cookie: cinnamon, rich maple/brown sugar sweetness and a buttery, short texture. Found in the Women's Weekly "Quick-mis Biscuits and Slices". I had Wholemeal Plain Flour on hand and I would recommend it.

Provided by memoryart07

Categories     Lunch/Snacks

Time 35m

Yield 44 cookies, 44 serving(s)

Number Of Ingredients 8

300 g plain flour
185 g margarine
100 g brown sugar
1 egg yolk
2 tablespoons maple syrup
60 ml maple syrup
40 g finely-chopped walnuts (toasted)
3 teaspoons cinnamon sugar

Steps:

  • Crumb together flour, butter and sugar with fingertips until combined. Add egg yolk and maple syrup, knead until mixture forms a ball.
  • Knead dough on a lightly floured surface until smooth; cover; refrigerate for one hour or freeze for 20 minutes.
  • Roll dough between the sheets of baking paper to 28cmx48cm rectangle; spread filling evenly over dough, leaving 1 cm border.
  • Using paper as a guide, roll the dough tightly from long side to enclose the filling, wrap roll in plastic wrap, and refrigerate for a further 30 minutes/freeze for 20 minutes.
  • Remove plastic from roll, cut roll into 1cm wide slices. Place slices about 2cm apart on oven tray covered with baking paper. Bake in a moderate oven (180 degrees fan forced) for about 15 minutes or until browned. Stand for 5 minutes before lifting onto wire racks to cool.

Nutrition Facts : Calories 85.1, Fat 4.2, SaturatedFat 0.7, Cholesterol 4.3, Sodium 41.1, Carbohydrate 11, Fiber 0.3, Sugar 4.2, Protein 1.1

CINNAMON-SOUR CREAM PINWHEELS



Cinnamon-Sour Cream Pinwheels image

My grandmother would make these for holidays and special occasions. Since they are my favorite cookie, she brought me some at the hospital the day my son was born in lieu of flowers. It was very much appreciated and a tasty surprise.-Laura Berlinguette, Gatineau, Quebec

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6-1/2 dozen.

Number Of Ingredients 12

1 cup butter, softened
1/2 cup sugar
2 large egg yolks
3/4 cup sour cream
3-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
FILLING:
1 cup finely chopped walnuts
1/3 cup sugar
1 teaspoon ground cinnamon
1 large egg white, lightly beaten

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and sour cream. In another bowl, whisk flour, baking powder and salt; gradually add to creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate at least 2 hours or until easy to handle., In a small bowl, mix walnuts, sugar and cinnamon. On a lightly floured surface, roll each portion of dough into a 12x9-in. rectangle. Brush with egg white; sprinkle each with half of the walnut mixture. Roll up jelly-roll style, starting with a long side. Wrap in plastic and refrigerate 1 hour or overnight., Preheat oven to 350 °. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake 10-12 minutes or until bottoms are golden brown. Remove to wire racks to cool.

Nutrition Facts :

CINNAMON RAISIN PINWHEELS



Cinnamon Raisin Pinwheels image

Feather-light tea biscuit dough with swirls of cinnamon-raisin filling inside.

Provided by DONNA L.

Categories     Bread

Time 38m

Yield 12

Number Of Ingredients 9

2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
½ cup shortening
1 cup milk
⅓ cup butter, softened
¾ cup packed brown sugar
1 tablespoon ground cinnamon
½ cup raisins

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  • In a large bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles coarse cornmeal. Add milk all at once to dry ingredients and stir with a fork until a soft dough is formed. Turn dough out onto lightly floured surface and knead gently 8 to 10 times. Roll out to a 12 inch square.
  • Gently spread butter over dough. Combine brown sugar, cinnamon and raisins. Sprinkle evenly on top of dough. Roll up dough lightly like a jelly-roll. Seal edge. Cut into twelve 1 inch thick pieces. Place in prepared muffin tins.
  • Bake in preheated oven for 14 to 18 minutes, until golden. Remove from heat immediately. Serve warm.

Nutrition Facts : Calories 276 calories, Carbohydrate 35 g, Cholesterol 15.2 mg, Fat 14.3 g, Fiber 1 g, Protein 3 g, SaturatedFat 5.7 g, Sodium 363.2 mg, Sugar 14.4 g

CINNAMON-SUGAR PINWHEELS



Cinnamon-Sugar Pinwheels image

Categories     Cookies     Bake     Fall     Cinnamon     Gourmet

Number Of Ingredients 3

Frozen-Butter Pastry Dough
butter, melted
cinnamon sugar

Steps:

  • Brush the dough with melted butter, dust it generously with cinnamon sugar, then roll it up like a jelly roll and cut it into 1/2-inch slices. Put on a baking sheet cut side down. Bake the slices in a preheated 350°F oven until golden, 15 to 18 minutes.

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Step 2. Spray a baking sheet with cooking spray and set aside. Step 3. Lay out Pillsbury™ Reduced Fat Crescent Rolls (1 pckg) into two strips of four. Seal where the cuts are. Pour Light Maple Syrup (1/4 cup) onto each piece. Step 4. Sprinkle Chopped Pecans (1/4 cup) and Mini Chocolate Chips (2 Tbsp) on each piece.
From sidechef.com


CINNAMON PINWHEEL | REYNOLDS BRANDS
Mix cinnamon and sugar in a medium bowl; set aside. Step 2. Roll out pie crust dough on Reynolds Kitchens ® Parchment Paper to 1/4 inch thickness. Brush dough with melted butter. Sprinkle cinnamon sugar evenly over the buttered dough. Starting with a long end, roll the dough over itself to create a log. Step 3. Cut log into 1/2-inch thick slices.
From reynoldsbrands.com


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